I’ll never forget the first time I tried Remy’s Ratatouille Soup. It was a blustery winter day, and I was craving something warm, comforting, and full of flavor. When Remy, the talented rat chef from the movie Ratatouille, invited me into his Parisian kitchen, I knew I was in for a real treat.
As Remy stirred the fragrant vegetables in the pot, the aroma of roasted tomatoes, garlic, and fragrant herbs filled the air. He explained that this wasn’t just any ordinary ratatouille – it was his signature soup version, designed to warm the soul on a chilly day. I watched in awe as he expertly layered in the textures and balanced the flavors, creating a dish that was both rustic and refined.
When I finally had that first spoonful, I was transported. The velvety broth, the tender eggplant, the burst of juicy tomatoes – it was like a symphony in my mouth. I knew in that moment that this Remy’s Ratatouille Soup would become a staple in my kitchen.
Table of Contents
Why This Remy’s Ratatouille Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Remy’s Ratatouille Soup
What sets this Remy’s Ratatouille Soup apart is the careful attention to detail and the perfect balance of flavors. Remy knows that the key to an exceptional ratatouille soup lies in the quality of the ingredients and the technique used to prepare them. This recipe yields 6 servings, each one a flavorful and comforting delight.
Essential Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Chopped fresh basil for garnish
Step-by-Step Remy’s Ratatouille Soup Instructions
Preparing Your Remy’s Ratatouille Soup
This recipe takes 45 minutes total – 15 minutes for prep and 30 minutes for cooking. You’ll need a large pot or Dutch oven to bring this Remy’s Ratatouille Soup to life. Let’s get started!
1- In the pot, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for 5-7 minutes, until it begins to soften.
2- Next, add the sliced zucchini, diced onion, and minced garlic. Continue to sauté for another 5 minutes, stirring occasionally, until the vegetables are fragrant and the onions are translucent.
3- Pour in the 28-ounce can of diced tomatoes and 2 tablespoons of tomato paste. Stir to combine and let the mixture simmer for 10 minutes, allowing the flavors to meld.
4- Slowly pour in 4 cups of vegetable broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 more minutes.
5- Just before serving, stir in 1/4 cup of chopped fresh basil. Taste and adjust seasoning with salt and pepper as needed.
6- Ladle the fragrant Remy’s Ratatouille Soup into bowls and garnish with a few extra basil leaves. Serve hot and enjoy!
Pro Tips for Success
- Dice the eggplant and zucchini into uniform pieces for even cooking.
- Sautéing the vegetables before adding the broth helps develop deep, caramelized flavors.
- Tasting and adjusting the seasoning at the end ensures the perfect balance of flavors.
- For a creamier texture, you can blend a portion of the soup before serving.
Serving and Storing Your Remy’s Ratatouille Soup
Perfect Pairings for Remy’s Ratatouille Soup
This Remy’s Ratatouille Soup is a meal in itself, but it also pairs beautifully with crusty bread, a crisp green salad, or a glass of dry white wine. Each of the 6 servings is a generous 1 cup, making it a comforting and satisfying main course.
Storage and Make-Ahead Tips
Leftover Remy’s Ratatouille Soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well for up to 3 months. To reheat, simply thaw in the refrigerator overnight and gently warm on the stovetop or in the microwave. This soup is a perfect make-ahead meal for busy weeknights or cozy weekend lunches.
Variations and Dietary Adaptations for Remy’s Ratatouille Soup
Creative Remy’s Ratatouille Soup Variations
While Remy’s original ratatouille soup is a masterpiece, there are endless ways to put your own spin on it. Try roasting the vegetables before adding them to the broth for a deeper, caramelized flavor. Swap in seasonal produce like bell peppers, mushrooms, or fresh tomatoes. You can even make it into a hearty stew by reducing the broth and serving it over creamy polenta or crusty bread.
Making Remy’s Ratatouille Soup Diet-Friendly
This Remy’s Ratatouille Soup is already naturally gluten-free and vegan, making it a great option for those with dietary restrictions. For a low-carb version, you can replace the diced tomatoes with roasted red peppers or use zucchini noodles instead of bread. Vegans can skip the Parmesan garnish, and those following a paleo or Whole30 diet can omit the tomato paste.
Frequently Asked Questions
Q: Can I use frozen vegetables instead of fresh?
A: Absolutely! Using frozen eggplant, zucchini, and onions can be a great time-saver. Just be sure to adjust the cooking time accordingly.
Q: How many servings does this recipe make?
A: This recipe makes exactly 6 servings, with each serving being 1 cup.
Q: Can I make this soup ahead of time?
A: Yes, Remy’s Ratatouille Soup is an excellent make-ahead meal. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Q: What’s the best way to reheat the soup?
A: To reheat, simply thaw the soup in the refrigerator overnight and then gently warm it on the stovetop or in the microwave until heated through.
Remy’s Ratatouille Soup
- Total Time: 45
- Yield: 6 servings
- Diet: Vegetarian
Description
Remy’s Ratatouille Soup is a cozy, flavor-packed dish that’s bursting with the rich, aromatic flavors of fresh vegetables. This hearty, satisfying soup is the perfect way to enjoy the classic ratatouille recipe in a comforting soup form.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 eggplant, diced
– 1 zucchini, diced
– 1 bell pepper, diced
– 2 cups diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh basil for garnish
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the diced onion and sauté for 5 minutes, until softened.
3. 3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. 4. Add the diced eggplant, zucchini, and bell pepper. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender.
5. 5. Pour in the diced tomatoes and vegetable broth. Stir in the dried thyme and oregano, and season with salt and pepper to taste.
6. 6. Bring the soup to a simmer and let it cook for 15-20 minutes, until the flavors have melded and the vegetables are very tender.
7. 7. Serve the Remy’s Ratatouille Soup hot, garnished with chopped fresh basil.
Notes
For extra depth of flavor, you can roast the vegetables before adding them to the soup. You can also adjust the consistency by adding more or less broth to your desired thickness. This soup freezes well, so feel free to make a big batch and enjoy it throughout the week.
- Prep Time: 15
- Cook Time: 30
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: French
Conclusion
Remy’s Ratatouille Soup is a true culinary masterpiece – a comforting, flavorful, and satisfying dish that will quickly become a household favorite. With its vibrant vegetables, rich tomato broth, and aromatic herbs, this soup is sure to transport you to the charming streets of Paris, just like it did for me. So, what are you waiting for? Grab your pot and get ready to experience the magic of Remy’s Ratatouille Soup!
